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Roast Chicken with Maple and Walnut Glaze
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
3 lb. chicken 1 T. olive oil Salt and freshly ground black pepper 5 shallots thinly sliced 3 cloves garlic thinly sliced 3 sprigs fresh thyme 1/2 c. walnut meats, chopped fine but not ground 1/3 c. maple syrup 1 T. red wine vinegar 1 c. chicken stock 1 T. unsalted butter 1 T. flour 2 T. red wine vinegar
Directions:
Preheat the oven to 400°F. Rub the chicken all over with 1 T. olive oil, season inside and out with salt and pepper, put about 1/4 of the shallots, garlic and thyme in the cavity. Truss the chicken, put in a roasting pan, and roast 15 minutes. Add the remaining garlic, shallots and thyme to the pan, put the chicken on top, and roast 15 minutes more. Turn the oven down to 300°F and pour off any fat that has accumulated in the roasting pan. In a small bowl, combine the walnuts, maple syrup and vinegar. Spoon half the glaze over the chicken. Add the stock to the roasting pan and return the chicken to the oven, After 20 minutes, baste with the remaining glaze and roast for 25 minutes more. Turn oven off, remove chicken to a platter, and return it to the oven while you make the sauce. In a small saucepan, melt the butter, whisk in the flour and cook, whisking frequently over low heat for a minute or two, until the mixture is tinged with color. Strain the pan juices into the pan and stir the sauce over medium-low heat until it is smooth and slightly thickened. Let simmer gently 5 minutes, stirring frequently. Season the sauce with salt and pepper and stir in the vinegar. Carve the chicken and serve the sauce on the side.